Description
Delicious slow-cooked beef enchiladas made with shredded chuck roast, topped with cheese and served with fresh toppings.
Ingredients
Scale
- 2 – 3 lb chuck roast
- 1 large onion (peeled then roughly chopped)
- 6 cloves garlic (peeled then smashed)
- 15 oz can gluten free beef broth
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- garlic salt and pepper to taste
- 4 oz can diced green chiles
- 10 – 12 gluten free corn tortillas
- 8 oz shredded Monterey Jack cheese (divided)
- 1 batch gluten free red enchilada sauce
- Toppings: salsa, avocado, sour cream, cilantro
Instructions
- Add the onion, garlic, and beef broth into the bottom of a 6-quart crock pot.
- Trim away any excess pieces of fat from the roast, cut it into 6-8 big pieces, then nestle them on top of the onion mixture.
- Sprinkle in the chili powder, cumin, garlic salt, and pepper then place the lid on top and slow cook on low for 6-7 hours, or until the beef shreds easily with 2 forks.
- Transfer the beef to a cutting board then shred and place inside a large mixing bowl with enough cooking liquid to make it juicy, but not so much that it’s dripping.
- Stir in the green chiles. Discard the remaining cooking liquid.
- Preheat the oven to 350 degrees then spray a 9×13″ baking pan, or two smaller pans, with nonstick spray.
- Spread 1/2 cup enchilada sauce in the bottom of the pan.
- Divide the shredded cheese in half, reserving half for topping the enchiladas.
- Wrap half the tortillas in a damp paper towel then microwave for 30 seconds.
- Spread about 1/4 cup (eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll.
- Place seam side down in the prepared pan then repeat with remaining ingredients.
- Pour enough enchilada sauce over the top of the tortillas to cover, then top with the remaining cheese.
- Spray a large piece of foil with nonstick spray then place sprayed side down on the pan and crimp shut.
- Bake for 20 minutes then remove the foil and bake for 5-10 more minutes or until the cheese is melted and the sauce is bubbly.
- Let the enchilada sit for 10 minutes before serving with toppings.
Notes
- This dish is great for meal prep and can be easily reheated.
- For a spicier version, add more chili powder or diced jalapeños.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg